Eggplant rollatini is a classic Italian-American comfort food dish, but it can be a bit heavy. In this version, the classic is lightened up a bit by using grilled eggplant in place of battered and fried. A filling of tomato sauce and mozzarella cheese makes these real crowd-pleasers.
Eggplant isn't everybody's cup of tea, but that often stems from the fact that it's not prepared properly. Eggplant needs to be cooked through very well to make sure that it's not tough, and marinating it ahead of time will also make sure that it's not too bitter. Mastering both of these steps will lead you to perfect eggplant roll-ups.
Vegetarian Grilled Eggplant Roll-Ups
6
30 minutes
20 minutes
40 minutes
4 eggplant, sliced lengthwise into 1/4-inch thick strips
4 tablespoons olive oil
1 tablespoon red wine vinegar
1 clove garlic, smashed
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup marinara sauce
1 cup grated mozzarella cheese
Place the eggplant slices in a baking dish. Whisk together the olive oil, vinegar, garlic, crushed red pepper flakes, and salt, and pour the marinade over the eggplant slices. Marinate for 20 minutes.
Preheat the grill, and grill each of the eggplant slices until char marks form on both sides, about 5 minutes per side.
Heat the marinara sauce in a saucepan.
Assemble the roll-ups: spread about a tablespoon of sauce over each eggplant slice, sprinkle with about a tablespoon of cheese, and roll. Serve immediately or heat for a few minutes in the oven before serving.